Hot answers tagged reheating
17
It has nothing to do with the microwave and everything to do with the volatility of aromas and flavors in coffee. Even coffee kept warm for 4 hours won't taste very good. In my experience, stale brewed coffee results in a more pronounced acidity, if left out to cool, or a woody, muddy, bitter kind of flavor, sometimes with more pronounced acidity, if held ...
14
It's not going to be nice to drink a day later, no matter what. I'd use it in baking a chocolate cake or something like that instead, if you can't bear to throw it out.
The problem is not just the reheating, which will further cook the coffee and affect flavour, but that it's been losing aroma and oxidizing for a day first. If you're serving it to anyone ...
14
YES! If food is quickly heated and kept above 140F/60C, microorganisms can't grow in the food. Professional kitchens use steam tables to keep food warm at this temperature throughout a day's service. If the product is cooled quickly (generally using an ice bath), then it can be used for more than one day.
Another approach is often used for stocks and ...
9
In France, white button mushrooms are called champignons. Before refrigeration was common, books suggested not to keep cooked mushrooms or reheat them, because undercooked mushrooms would quickly spoil. If you cooked them and later keep them in the refrigerator, it is safe to reheat mushrooms. Treat mushrooms as you would treat meat.
Mushrooms are mainly ...
9
It takes quite a while for a pot of hot soup to cool down to 40°F in the fridge. Several hours, sometimes, depending on the shape of the pot and the volume of soup. If you're heating and re-chilling the same soup daily, it's going to spend a lot of time in the danger zone. From a safety perspective, you'd be much better off making a pot of soup every few ...
9
Because it is made from pastry dough. Pastry dough (and any other kind of dough) gets ruined by a microwave. See this question for details of what will probably happen.
The only exceptions for dough in the microwave is pasta (which is supposed to be boiled in water anyway) and some kinds of very soft batter, which can be eaten immediately as a "microwave ...
9
Much of the flavor and aroma of tea comes from volatile oils/compounds.
The heat applied to tea leaves while steeping them is key to releasing those volatile compounds but when you reboil the tea, a large portion the flavor compounds in the water are likely just going to be vaporized. The end result is the reheated tea will have very little 'tea' flavor ...
8
easiest way is to mix it with the sauce and heat both up together. Usually I'd do this in a pan, but you could use a microwave.
If you have to heat the pasta up on its own, what I usually do is do it in a pan and add a little boiling water, just a couple of tablespoons, enough to stop it sticking, and keep stirring until its warmed through. If it starts ...
8
I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist.
When you defrost it, do so in your fridge leaving it ...
8
Sunflower lecithin (sorry, best link I could find) is gaining in popularity as an alternative to soy lecithin because it is widely perceived to have a neutral taste and actually has superior emulsifying properties. It's a little on the expensive side, though.
Soy lecithin by itself doesn't taste horrible if you buy it as a food additive (as opposed to a ...
8
According to Spanish winemaker guru the Marqués de Griñón, you can safely warm a bottle of wine to serving temperature (12ºC-14ºC). Put the microwave at high for two seconds for every ºC you want to raise the temperature.
Also here
Edit: I looked up the reference in his book. It says to heat a bottle out of the fridge (where stored after opening) in the ...
8
They're meatballs. It's a crockpot. Why bother refrigerating them or cooking them in the oven? Just brown them in the oven under broil and then set the crockpot on low and cook them overnight in the sauce. They'll be perfectly done, perfectly safe, and delicious in the morning. A few extra hours won't hurt them at all and then you won't have to worry ...
7
The best advice I can give is that you're not going to want to use full power very often. I find that food tastes much better if you cook it for longer at 60 or 70% power then if you blast it quickly at 100%. This is especially true for proteins like chicken. I guess this allows for slightly slower, more even heating without destroying all the water in ...
6
Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.
I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.
I doubt you can do that with ...
6
It really depends on type of the fish you have there..
Option 1. best with Salmon
It's easy for salmon. With Salmon, the asian way is to put the left over on a hot pan and lightly pan fire it. Cook it with some ginger and shallots. Add a mixture of soy sauce, salt, sugar and oyster sauce. It's a pretty dish with rice.
Option 2.
Put them in the oven for ...
6
Officially, its unsafe.
This is largely due to the fact that the time spent in "the danger zone" is cumulative. You may be killing off bacteria, but during their lifespan they may release toxins and spores that you may not kill. Every time you reheat the bits of leftovers, they're adding up time in the 'danger zone'.
Addionally, soup is only good in the ...
5
If you mean like a potpie or a TV dinner? Yes you're fine, go for it.
If you're really worried about it here is the rule. (been a few years since I took serveSafe)
When reheating foods you want the internal temperature to reach 165 degrees F. for 15 seconds. In practice (at home NOT at the restaurant) just get it nice and hot.
Note: Homemade foods ...
5
Reheating spinach can cause nitrite to be produced. Quote from eufic.org
Spinach and other leafy vegetables contain high concentrations of nitrate. The amount depends on the variety, season, and the soil and water conditions where the vegetable was grown. Nitrate itself is totally harmless, but it can be converted to nitrites, and then to nitrosamines, ...
5
The method I used in the past (which might not be the best way) is to lightly fry the food initially, drain it of all oils, and put it in the refridgerator until it is almost time to serve the large amount of food. Then you can finish deep frying the batches. The initial frying will dramatically reduce the time it takes to refry each batch. I found this was ...
5
No, it won't change the aroma compared to conventional heating.
Generally, heating does change aroma. But it changes in the same way in conventional heating and in microwave heating (given that you heat to the same internal temperature, which can be very different time and power settings for different types of heating devices).
What microwaves change is ...
5
This is a difficult question in part because you've listed so many things -- for instance, a cream sauce is going to be difficult, as cream sauces may break when frozen. Cooked chicken, on the other hand, I go quite frequently.
But the thing with the chicken is that I'm cooking it to use as an ingredient in other things; I think you may have more success ...
5
The simple answer is: it depends, but the short answer is probably not in many cases--often baking is better way to reheat fried foods.
What kind of food, what kind of frying?
Frying depends on there being sufficient moisture in the item being fried that the water in the item evaporates on contact with the frying medium (usually oil) so that the the food ...
5
There are probably several factors which lead to the perception that chinese food heats less evenly in a microwave than on the stove top.
There are lots of types of Chinese food, but due to the mention of sauce on the original question, I am going to assume its a dish with meat and vegetables in a sauce, like (as often available in US Chinese restaurants), ...
4
Try wrapping it in foil and cooking on a very low temperature in the oven or toaster oven. (Our oven has a "warm" setting that's ~170 F.) You can also include some water or broth in your foil packet but it won't penetrate much beyond the surface if the meat has been cooked before. It'll make that 1st bite taste more moist but in the long run it won't do ...
4
The CorningWare browner works on a simple principle. It is lined with a material that can absorb microwave radiation (just like water does) and therefore become hot. Then when you add your food, the hot surface of the pan browns it. Seems like an effective solution in the situation you describe, where you really want to cook with a hot surface but can't use ...
4
There has been quite a lot of discussion regarding the safety aspects of cooking/reheatin foodstuffs in plastic microwave containers. I'm not sure there is, as yet, any conclusive evidence one way of the other.
If you have to reheat food in plastic containers, make sure they're labelled specifically for that purpose. Personally, I'd use glass or ceramic.
4
Bring it back to the old school, which is place a covered plate in a 125-200 degree oven until just warmed through. It was the option of choice pre microwave, and still the best way for roasts and pastas IMO. It should come out steaming after about 20 minutes, depending on temp. You lose less moisture the lower you go, but it takes longer so you get to ...
4
I think mfg is close, but the issue isn't time -- it's temperature.
Don't microwave at full power; I tend to go with 30-50% power for anything milk based, depending if you know you have a microwave that tends to be slower/faster than the recommended cook times on things.
And of course, check on it, possibly stir once it once or twice during re-heating so ...
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